Chocolate Souffle - Valentine's Special - Nick Saraf's Foodlog

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Apr. 06, 2018

Learn how to make Chocolate Souffle , with Chef Nick Saraf, only on Get Curried

Ingredients

For souffle:
Dark chocolate 250 Gram
Butter 50 Gram
Egg yolks 4
Vanilla essence 1 Teaspoon
Corn flour 10 Gram
Salt 1 Pinch
Egg whites 8
Castor sugar 50 Gram
For vanilla creame angaise:
Cream 235 Milliliter
Castor sugar 65 Gram
Vanilla essence 1 Teaspoon
Egg yolks 4

Directions

FOR SOUFFLE:

GETTING READY:

1.Preheat your oven to 200 degrees F.

MAKING:

2.Butter a mold and line it with some castor sugar & refrigerate it.

3.Water bath the dark chocolate and butter together.

4.Once cooled down add egg yolks & mix it together, add vanilla essence, corn flour & pinch of salt.

5.Whisk the egg whites & add castor sugar.

6.Mix the egg whites in the chocolate mixture in 3 batches.

7.Pour the mixture in the chilled mold, place it in the oven at 200 degrees for 20 minutes.

FOR CREAM ANGLAISE:

MAKING:

1.On medium heat add the cream.

2.Mix together castor sugar, vanilla essence and egg yolks.

3.Add the mixture into the cream.

4.Once the cream is ready take off from the heat and pour it in a container.

5.Dust the Souffle with powdered sugar.

6.Make a hole in between and add some Creme Anglaise.

SERVING:

7.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy